The Food Lab Turbo: Easy Grilled Cornish Hens and Zucchini with Lemon-Oregano Marinade, Tzatziki, and Greek Salad
Last year I went into some pretty extensive detail about how to grill chickens for optimum crisp skin, grilled flavor, and tender, juicy, evenly cooked meat. The key? Butterflying (aka spatchcocking). It's a simple technique that lets you to cook your chicken flat, allowing rendering fat to drip out and providing the best path toward crispy skin. Want to make things even easier? Do what I do during the summer: grill Cornish hens instead of chickens. They're small enough to make an individual serving, not to mention extremely tender and juicy, with a very mild, delicate flavor.